Orecchiette with Squash Chiles and Hazelnuts
Ingredients
- 1/4 cup blanched hazelnuts
- 12 ounces fresh orecchiette or other fresh or dried small pasta
- Kosher salt
- 2 tablespoons olive oil
- 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes, divided
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan plus more for serving
- 4 tablespoons torn fresh mint leaves, divided
- Freshly ground pepper
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